|Deep Fried Ravioli (On a Stick)|
Food on a stick is a natural for all sorts of occasions. You can eliminate the extra plates and washing up and toss out the cutlery too! Perfect for entertaining. It's more fun to get your daily dose of fresh fruits and vegetables when they are offered on a tempting stick. Matt shares some of his favourite sweet and savoury dishes as well as tips and techniques on entertaining interspersed with fascinating historical trivia. There are even recipes for preparing delicious marinades, dips, and sauces.
You may know Matt Armendariz from his blog Matt Bites and, as I have have, followed him through the years on this journey. One of our favorites, he has been posting his gorgeous food photography, recipes, and stories of food adventures since 2006. Based in Los Angeles, California, Matt began his career in the food industry as a Creative Director, Art Director and Graphic Designer before jumping into photography. An avid traveler, writer and photographer, Matt’s work has been seen in Coastal Living, Time Magazine, Martha Stewart Living, the Food Network, and the Cooking Channel’s Devour the Blog, to name a few. In 2009 he began teaching workshops devoted to food photography as well as speaking on food styling and photography at conferences, schools and colleges. He is currently a contributor to Food Network’s Cooking Channel where he writes a monthly column about cooking. You can view Matt’s food photography portfolio by visiting MattArmendariz.com
For my first foray into cooking on a stick from Matt's book I chose to make Deep-Fried Ravioli (On a Stick) on page 59. As Matt says, "This recipe is a great twist on a traditional ravioli. Frying gives the ravioli a satisfying crunch that contrasts nicely with their soft interiors." I have been wanting to make a fried ravioli for a while so it is first recipe I gravitated to. Next on my radar, Cocktail Cubes, Grilled Fruit Skewers, Bo la Lot, Yakitori, and Molotes...the possibilities are endless.
Why do the world’s most delicious foods taste even better served on a stick? Grab your copy of this beautifully photographed cookbook and you will be well on your way to finding out. It answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and more. As the weather warms up, the idea of entertaining outdoors has driven me to look for quick and easy recipes to throw together almost on a whim, but certainly without fuss. Add this delightful cookbook from Quirk Books to your ever expanding collection.
**Deep Fried Ravioli**
1 tablespoon oil
1 garlic clove, minced
1 (14.5 oz) can whole tomatoes, draiend, seeded, and roughly chopped
1/4 cup dry red wine
2 tablespoons fresh oregano, minced
2 tablespoons sugar
salt and pepper
1 quart vegetable oil
1 cup all purpose flour
2 eggs, beaten
1 cup plain bread crumbs
1/2 cup grated Parmesan cheese, divided
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
12 store bought ravioli
1. Make the marinara sauce; Warm oil in a medium pot over medium heat. Add garlic and tomatoes and cook 5 minutes, stirring occasionally. Deglaze pot by adding wine, stirring to loosen browned bits from bottom of pot; then stir in oregano and sugar and season with salt and pepper to taste. Transfer mixture to a food processor and process to desired consistency. Return mixture to pot and simmer 30 minutes. Cool slightly before serving.
2. Preheat vegetable oil in a large, heavy pot over medium-high heat.
3. Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, 1/4 cup Parmesan, oregano, basil, thyme, garlic powder, salt sand pepper.
4. In two batches, toss ravioli in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli onto each skewer.
5. Once oil reaches 350F, carefully place skewers in pot, 2 at a time, and fry about 4 -5 minutes. Drain on paper towels and sprinkle with remaining 1/4 up Parmesan. Serve warm, with marinara sauce on the side.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.